Vegan Mushroom Burger

Hands up who loves burgers! After experimenting for months we came up with probably the easiest recipe you can imagine. Get ready for this mind-blowing delicious combination.

Most burger recipes want you to prepare the patties by mincing, mashing, mixing, kneading and what not. Based on beans or grains some of them taste amazing, but they are extra work and often they fall apart after the first bite. Instead we just use the patty provided by nature — the cap of the portobello mushroom. These large mushrooms are actually the mature state of the widely used champignon or button mushroom. Since they are fully-grown they lose some moisture which leads to an even more meaty texture and earthy taste.

Using store-bought burger buns brings the preparation time further down. When shopping you have to check the ingredients, since some buns contain unnecessary egg and milk ingredients. We prefer to bake our own buns which will be featured in the future with a more advanced burger recipe.

Burger Sauce

Vegetables

Slice red onion in rings

Cut tomatoes and avocado in slices

Wash and dry the spinach

Let’s start

Heat a pan with some oil, preferred in a griddle pan

Caramelise the red onion rings initially over high heat until browning starts then cook them slowly over low heat. The natural sugar of the onion will gradually caramelise. Stir occasionally till golden brown and soft